Whiskey-Glazed Scotch Shortbreads
Whiskey-Glazed Scotch Shortbreads
Prep Time: 30 minutes minutes
Cook Time: 30 minutes minutes
Servings: 16 cookies
- 8 tbsp unsalted butter softened
- ¼ cup granulated sugar
- ¼ tsp vanilla extract
- 1 cup unbleached all-purpose flour plus extra for dusting work surface
- 2 tbsp yellow cornmeal preferably stone-ground
- ½ cup lightly packed confectioners' sugar
- 1¼ tbsp Scotch Whiskey
- ¼ tbsp fresh lemon juice
Position a rack in the middle of the oven and preheat to 300 F.
In a medium bowl, cream together the butter and granulated sugar until fluffy. Stir in the vanilla.
Add the flour and cornmeal and work the dough until it begins to hold together. Shape the dough into a disk. Wrap tightly in plastic and refrigerate for 20 minutes.
On a lightly floured work surface roll the dough out 1/8 inch thick. With a 2 ½-inch fluted round cutter, cut out the dough, transferring the rounds to an ungreased baking sheet.
Gather the remaining dough, roll it out again and cut out the remaining cookies, continuing to do so until the dough is used up.
Bake until set and golden-brown, about 30 minutes. Transfer to a wire rack and cool completely.
In a small bowl, stir together the confectioners’ sugar, Scotch and lemon juice. Spread the glaze over the shortbreads. Transfer them to a plate and serve within an hour or so of glazing.